Section 11 - Cookery

SECTION 11 - COOKERY

ENTRY FEE $2.00

Prize Money: First $5.00 Second $3.00

Steward: Mrs Rhonda Cullen PH: 49841 905

CONDITIONS

1.All exhibits must be in the hands of the steward by 6.00pm Thursday 1st June 2017

2.One entry only from each mixture

3.No iced cakes unless stated

4.Entries to be on cardboard or foil plate covered with clear plastic. Glad resealable or oven bag preferred.

5.Any entry on a china plate will be at Competitors own risk. All care but no responsibility, taken.

6.The use of any prepared pack mix is prohibited, and any entries made with some will be disqualified.

11A Open Cookery Section

Class / 1101. / Plate of 6 Plain Scones
Class / 1102. / Plate of 6 Pumpkin Scones
Class / 1103. / Plate of 6 Anzac Biscuits
Class / 1104. / Plate of 6 Biscuits variety to be named
Class / 1105. / Plate of 3 Sweet Muffins same mixture
Class / 1106. / Plate of 3 slices – variety to be named
Class / 1107. / Plate of 6 Small Cakes iced and decorated
Class / 1108. / Plate of 6 Lamingtons iced 5cm max
Class / 1109. / Plate 3 Pieces of Chocolate Slice
Class / 1110. / Butter Cake, iced, top only
Class / 1111. / Sponge Sandwich jam filled not iced
Class / 1112. / Orange Bar Cake iced top only
Class / 1113. / Chocolate Cake Iced
Sponsored by M Tyson 1st$25, 2nd$15, 3rd$10
Class / 1114. / Carrot Cake, lemon icing top only
Class / 1115. / Banana Cake, iced, top only
Class / 1116. / Any other cooking item not already listed

11B Novice Cookery Section

Class / Plate of 6 Plain Scones
Class / Plate of 6 Pumpkin Scones
Class / Plate of 6 ANZAC Biscuits
Class / Plate of 6 Biscuits (variety to be named)
Class / Plate of 3 Sweet Muffins (same mixture)
Class / Plate of 3 slices – variety to be named
Class / Plate of 6 Small Cakes (iced and decorated)
Class / Plate of 6 Lamingtons (iced 5cm max)
Class / Plate of 3 pieces of Chocolate Slice
Class / Butter Cake iced, top only
Class / Sponge Sandwich (jam filled, not iced)
Class / Orange Bar Cake iced, top only
Class / Carrot Cake, lemon icing (top only)
Class / Banana Cake, iced, top only
Class / Any other cooking item not already listed

11C Juvenile Cookery (12 to 15 Year old)

Entry Fee: $1.00

Prize Money: 1st $3, 2nd $2, 3rd $1

Class / Plate of 6 Jam Drops
Class / Plate of 6 Pikelets
Class / Plate of 6 Small Cakes Iced & Decorated
Class / Chocolate Cake – Iced
Class / 3 pieces slice – cooked or uncooked

11D Junior Cookery (Years 3 to Year 6)

Entry Fee: $1.00

Prize Money: 1st $3, 2nd $2, 3rd $1

Class / Plate of 6 Jam Drops
Class / Plate of 6 Pikelets
Class / Plate of 3 Sweet Muffins - Same Mixture
Sponsored by M Tyson 1st $12 2nd $8 3rd $5
Class / Plate of 6 Small Cakes - Iced & Decorated
Class / 3 pieces of uncooked slice

11E Sub-Junior Cookery (Prep to Year 2)

Entry Fee: $1.00

Prize Money: 1st $3, 2nd $2, 3rd $1

Class / Plate of 6 Small Cakes To be judged on Icing and Decoration
Class / 3 pieces of uncooked slice
Class / 2 Decorated Biscuits - Arrowroot or Home Made
Class / Other cooking item not already listed

11F Cake/Biscuit Decorating Section

Entry Fee: $1.00

Prize Money 1st $3, 2nd $2, 3rd $1

Class / Celebration Decorated Cake eg. Wedding/Christening
Class / 2 Decorated Cupcake

STATE WIDE RICH FRUIT CAKE COMPETITION

Winning cake in this section from Alpha, Clermont, Capella and Springsure must be taken to Emerald Show and judged along with the winning entry from Emerald. This is the responsibility of the winner.

Winner is then eligible to compete in state finals at Brisbane Exhibition.

CONDITIONS

1.Only one entry permitted from each local show in the sub chamber final judging

2.The Sub Chamber winner qualifies for the state final judging in the same year of competition.

3.For Sub Chamber judging the competition is to bake using own recipe a 500g cake mixture with Approx. 2.25kg of dried fruit including currants whole, sultanas cut, raisins cut mixed peel with cherries and nuts optional.

4.To be baked in tin 10" (25.5 cm) square tin approximate internal measurement.

5.If the winner is unable to represent the Sub camber then the runner up is eligible to compete.

6.Sub Chamber co-ordinator is to notify the QCAS Administration Officer after the event, the name of the exhibitor competing in the state final

7.Using a recipe of your choice to make a 10’or 25.5 cm square cake.

Class / Rich Fruit Cake